Ikoyi: A Journey Through Bold Heat with Recipes

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After finely chopping ginger, spring onions, and garlic, he poured boiling hot oil over the vegetables, which bubbled and fizzled in the inferno of wok-breath heat.

Loosen each tray of rice with some filtered water if necessary, then steam in the oven for 20 minutes. After witnessing the smoking firewood under pots of jollof cooked in Lagos, I knew that the concept of burning must lie at the heart of our dish, too.

While chefs might not be able to get their hands on some of Chan’s ingredients they will appreciate his precise instructions and the fact that the recipes are presented are taken directly from Ikoyi’s own recipe folder. Standout dishes: Smoked Jollof rice and crab custard; fried Landes chicken and chicken offal hot sauce. Though most Ikoyi dishes are born out of subjective and abstract inspirations, jollof rice is an existing culinary tradition—and a fiercely debated one, at that.

I talk about outer space and death and these morbid, disturbing images in my head, which are part of the inspiration for the restaurant. I think of it as a book of stories on creativity and inspiration—and it’s very autobiographical, very much in my voice.

There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person.

Chan does a fine job of outlining how he and his Nigerian-born front of house counterpart Iré Hassan-Odukale came to launch Ikoyi (the bit about the pair’s early interactions with developers and property agents is particularly illuminating) and the story of the restaurant so far. We gently toast the rice grains before steaming them in the broth to a very al dente, almost undercooked, consistency.Add them to the pot with the reduced tomatoes, along with all the spices and the crayfish powder, Tabasco, tamari, fish sauce, Worcestershire sauce, black garlic, sugar, and smoked salt.

This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.Thankfully, Phaidon Press is emerging from their earlier offerings that were overloaded, country-specific recipe reliquaries; whereas now, Phaidon Press is focusing the knowledge and passion of a chef’s personal journey and craft. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Pour the resulting custard into a wide pan and cook gently, whisking and scraping the edges with a spatula until the mixture coats the back of a spoon. I commend him on presenting “the recipes in this book exactly as they are written in the kitchen folder at IKOYI. The gorgeous, vibrantly-hued new book contains more than 80 recipes, exactly as they’re written in the restaurant’s kitchen, including his decadent take on the classic jollof rice (recipe below).